# Crema Inglese

Crema Inglese is a convenient, gluten-free custard perfect for accompanying various desserts like apple pie or as a base for spoon desserts.

- Cuisine: Italian
- Category: Dessert
- Language: en

## Ingredients

- 80 gr egg yolks
- 120 gr caster sugar
- 200 gr whole milk
- 50 gr liquid cream

## Instructions

1. Take a small bowl of cold whole milk and liquid cream and put it on the plate to bring it close to boiling.
2. In the meantime, whip the egg yolks with sugar, but not too much, until they are ready.
3. Once the milk and cream begin to boil, slowly add a little at a time to the egg yolks, do not put it all together to avoid making an omelet.
4. Put everything back in the pan and go to the plate.
5. Place the plate at low intensity and turn the mixture over with a spatula.
6. Cook until the mixture reaches a maximum of 82 degrees Celsius; if you don't have a thermometer, the cream is ready when it completely coats the spatula and doesn't slide down as fast.
7. The custard is ready; you can flavor it at this point with whatever you want, such as star anise or cinnamon.
8. You can serve it hot like this, or let it cool.

## Equipment

- small bowl
- plate
- spatula
- thermometer
- pan

## Tips

- Do not add all the milk and cream mixture to the egg yolks at once to avoid making an omelet.
- Cook at low intensity, stirring with a spatula, until the cream reaches a maximum of 82 degrees Celsius.
- If you don't have a thermometer, the English cream is ready when it completely coats the spatula.
- The cream can be flavored with star anise or cinnamon.
- It can be served hot or cooled; cooling will slightly increase its texture.

## Source

- Original video: https://vm.tiktok.com/ZNRMR15CV/
- Recipe page: https://www.cliprecipe.com/recipe/def2bed3-d27c-4f42-b5f4-7fbb4eb8b28e
- Extracted: 2026-01-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt